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Pistachio cake with pistachio spread

Pistachio cake with pistachio spread

Name: Pistachio cake with BAM pistachio spread
Cook time: 23 min
Total time: 1 h 30 min
Yield: 8
Ingredients: 1 egg white size M; 40 g crystal sugar; 30 g ground hazelnuts; 10 g plain flour; 1 egg size M; 30 g plain flour; 10 g BAM cocoa powder; 30 ml of milk; 10 g instant cocoa; 250 g sweet whipping cream; 200 g mascarpone cheese; 60 g BAM pistachio spread; 1 squeeze of BAM vanilla paste; a dot of green food colouring; 65 g powdered sugar; 3 gelatine leaves; 20 ml of milk; chopped pistachios and roasted hazelnuts for sprinkling

(1)

Preparation time: 1 h 30 min
Difficulty:
Number of ingredients: 19

Pistachio cake is the perfect choice for those who love its distinct, nutty flavour and rich, creamy texture. The combination of crunchy hazelnut dacquoise sponge cake and tender cocoa sponge cake creates the perfect base for a sumptuous pistachio cream made with BAM pistachio spread. With 50% pistachios, it gives the cake an intense and natural roasted pistachio flavour and a silky texture.The cream is light but full-flavoured, and the finish with chopped pistachios and roasted hazelnuts provides a nice crunch and an elegant look. Pistachio cake is the perfect choice for celebrations, special occasions or when you want to make a cake that really stands out with its taste.

BAMChocolate.com - The sweetest online shop for high quality baking products. BAM products are for everyone who loves to create with high-quality ingredients and sophisticated flavours, even in their own home kitchen.

Ingredients:

Hazelnut dacquoise:

1 egg white size M
40 g crystal sugar
30 g ground hazelnuts
10 g plain flour

Biscuits:

1 egg size M
40 g crystal sugar
30 g plain flour
10 g BAM cocoa powder

Moistening the sponge cake:

30 ml of milk
10 g instant cocoa

Cream:

250 g sweet whipping cream
200 g mascarpone cheese
60 g BAM pistachio spread
1 squeeze of BAM vanilla paste
a dot of green food colouring
65 g powdered sugar
3 gelatine leaves
20 ml of milk
chopped pistachios and roasted hazelnuts for sprinkling

Nutrition / serving

Energy Value	1525 kJ / 364 kcal
Fats	24,2 g
of which saturated fat	13,2 g
Carbohydrates	29,7 g
of which sugars	22,9 g
Dietary Fiber	1,4 g
Proteins	6,4 g
Salt	0,1 g

@bamchocolate.com
Pistachio Cake ?? This is the cake that stands out with texture and bold pistachio flavor. Pistachio cake combines a crunchy hazelnut dacquoise, a soft cocoa sponge, and a rich cream made with BAM pistachio spread. With 50 percent pistachios, the flavor is intense, creamy, and perfectly balanced with a slight crunch on top. ? Ingredients Hazelnut dacquoise • 1 egg white • 40 g sugar • 30 g ground hazelnuts • 10 g all-purpose flour Sponge • 1 egg • 40 g sugar • 30 g all-purpose flour • 10 g BAM cocoa powder Soaking • 30 ml milk • 10 g instant cocoa Cream • 250 g whipping cream • 200 g mascarpone • 60 g BAM pistachio spread • 1 squeeze BAM vanilla paste • a touch of green food coloring • 65 g powdered sugar • 3 gelatin sheets • 20 ml milk • chopped pistachios and roasted hazelnuts for topping Preparation Whip the egg white with sugar, fold in hazelnuts and flour, and bake into a crisp hazelnut base. Whip the egg with sugar, add flour and BAM cocoa powder, and bake the cocoa sponge. For the cream, mix mascarpone with BAM pistachio spread, vanilla, and sugar, add dissolved gelatin, and gently fold in whipped cream. Spread part of the cream over the hazelnut base, add the cocoa sponge, soak it, and cover with the remaining cream. Finish with chopped pistachios and hazelnuts, then chill well before serving. Save for later and keep a cake recipe that truly stands out. #bam #becomeamaster #pistachiocake #celebrationcake #dessertrecipe
♬ original sound - BAM (Become A Master)

Instructions:

Hazelnut dacquoise:

Preheat the oven to 175°C.

Whisk the egg whites and sugar firmly and fold in the hazelnuts and flour with a spatula.

Spread the mixture evenly on a sheet of baking paper in a circle 18 cm in diameter.

Bake for 13 minutes.

Carefully peel the baked hazelnut base from the baking paper and cool on a wire rack.

Spong cake:

While the hazelnut base is baking, prepare the sponge cake mixture.

Whisk the egg and sugar for 10 minutes; sift the flour and BAM cocoa over the egg mixture and fold in gently with a spatula.

Spread the mixture on a 16 cm diameter baking tray lined with baking paper (bottom) and bake at 180°C for 10 minutes.

After a few minutes, remove the baked sponge cake from the baking tray and cool on a wire rack.

Preparation of the cream:

Whip the sweet cream and put it in a cold place; soak the gelatine in cold water for 5 minutes.

Mix the mascarpone cheese smoothly with the BAM pistachio spread, vanilla, sugar and colouring.

Heat the milk and melt the trimmed gelatine leaves in it.

Pour it over the cream and mix well.

Finally, fold in the whipped cream with a spatula.

Assembling the cake:

Place the hazelnut sponge cake on the base and place the ring on top.

Spread half of the cream over the top and flatten the surface.

Place a sponge cake in the centre, moisten it and spread the rest of the cream over it, first filling the rim around the sponge cake.

Level the surface and sprinkle liberally with the pistachio and hazelnut mixture.

Chill the cake for at least 4 hours.

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